Schissotto

Rub flour, cornmeal, salt, pepper, baking powder, and chopped rosemary with lard until sandy.

Add white wine and a little olive oil, mixing just until a firm dough forms.

Pat the dough into a low round loaf and score the top so it bakes evenly.

Bake until the edges turn golden and the center feels set and crumbly.

Cool slightly, then slice the schissotto into wedges for serving with cured meats or cheese.